Stuffed Salmon (Two Ways)

I hope you’re a fan of fish, because after making stuffed salmon you’ll want it all. the. time.

This is one of those showstopper recipes that seems extremely fancy when you serve it, but in reality it’s quite easy and insanely versatile. Even though the recipe below will show you the two ways I prepared it, there are really endless possibilities. And I’ll give you a few more ideas for filling the salmon (that I haven’t tested, but I can bet will be good), that you can easily pull off on your own using the same method. So read on and enjoy.

Lordy. Just looking at the pictures again makes me start drooling. I’m going to have to sneak this into my weekly menu.

Okay. Like I said, this recipe is actually quite simple. But in case you’re still a little anxious about it, I’ve got pictures to walk you through. This is the first time I’ve done step-by-step photos, so you’ll have to let me know in the comments if you love it or despise it.

First thing’s first: get a couple salmon fillets (about 6 oz). Using a very sharp knife, cut the fillet horizontally through the middle. Don’t cut all the way through; leave about 1 inch of the top of the fillet attached to the bottom of the fillet. See below for amazing visual reference.

Now is a good time to transfer the fillets to the parchment paper-lined baking sheet you’ll be baking these babies on. Fold back the top portion of the fillet. Prepare whatever filling sounds good to you (see the recipe below for what I used) and put onto the bottom portion of the salmon fillet. You don’t want it to be so full that it’s spilling out the sides – just a generous layer is more than enough!

Then just flip the top layer of the fillet back. Sprinkle with sea salt and drizzle with a little olive oil. Now it’s ready for the oven!

Bake in a 350 degree oven for 15-20 minutes. Remove from the oven and OMG.

See? SEE?! Stuffed salmon is just TOO GOOD. Oooookay. I’m getting too excited to share this with you, but I’ve got to reel it back in and share some of the other filling ideas like I promised. The two options in my recipe include pistachios, goat cheese and maple syrup OR spinach, olives and capers. Both turned out stunningly. But there are loads of other possibilities! So if you’re enamored with the idea of stuffed salmon and need some inspiration, here are a few more ideas:

Chopped spinach, goat cheese, pecans, sun-dried tomatoes

Chopped spinach, olives, diced tomatoes

Blue cheese, maple syrup, walnuts, crumbled bacon (came up with that one on the spot, and it’s now #1 on my to-try list)

I could go on and on. And frankly, I’d love to hear what you stuff your salmon with. So if you give any of these a try or come up with your own filling, please let me know in the comments! I wanna know.

Spinach, Caper, & Kalamata Olive Stuffed Salmon

Instructions

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Prepare the filling. Shell and chop pistachios and crumble goat cheese OR chop spinach and olives. Combine filling ingredients in a small bowl, tossing lightly.

Using a sharp knife, cut each salmon fillet 3/4 of the way through horizontally. Don’t cut all the way through the fillet; leave about an inch attached. If you didn’t complete this step with the fillets on the baking sheet, make sure to transfer them to the baking sheet you’ll be using. They’ll be difficult to move once they’re stuffed!

Fold the top flap of salmon fillet back and layer filling onto the salmon fillet. Fold the top flap back over to cover the filling. Sprinkle the fillets with salt, to taste, and drizzle with a small amount of olive oil, to taste.

Bake for 15-20 minutes, or until salmon flakes easily with a fork. Garnish with extra filling, if desired, and serve immediately.

I'm Chelsea, the author behind Do You Even Paleo! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand.
My posts may include affiliate links, which means if you click through a purchase something, I make a small commission at no cost to you. It helps me fuel my coffee habit and pay rent!

Thanks for the feedback! I’ll definitely try and do more instructional photos for those recipes that are difficult to explain with words. It was pretty fun to take the step-by-step pictures even if it was more work!

Your email address will not be published. Required fields are marked *

Rate this recipe★☆★☆★☆★☆★☆

Comment

Name *

Email *

Website

I want this stuff in my inbox!

Notify me of followup comments via e-mail. You can also <a href='https://www.doyouevenpaleo.net/comment-subscriptions/?srp=1408&srk=87505361eee98908ddf6ccb8681f50d6&sra=s&srsrc=f'>subscribe</a> without commenting.

Post navigation

About Me:

Hello! I'm Chelsea, the author, recipe developer, and photographer behind DoYouEvenPaleo. Life should be full of flavor, and I've made it my mission to bring you recipes and lifestyle advice that do just that. I feel best when I follow a Paleo template, so that's what I tend to do (but frankly, I'm not perfect)!
Want to know more?

Y'all Like These

Heads up! Some of the links above may be affiliate links, which means I get a small commission if you click through and make a purchase. There’s no additional cost to you for doing this, and it’s incredibly helpful for me. If you do decide to purchase something from an affiliate link, thanks in advance for your amazing support (which helps to keep me going)! Check out my entire disclosure, privacy policy, and copyright for more info.